by: DnR Sausage Supplies
Gelatin, 225 Bloom - Commonly used for making Headcheese. Also used to tumble/massage into cured ham and poultry items.
Use 50 to 80 grams/liter [...]
Hamcure - complete with seasoning and phosphate. Make your own hams for the holidays!
Vinegar Powder - Used to add a bit of tart flavour to sausage. Use 1 to 2 grams per kilo
Commonly used in many ethnic sausages.
Nitricure - Commonly used for curing agent for whole muscle meat and ground meat that is going to be smoked or dry cured. It is an anit-oxidant
Citric Acid - Used in sausages and fermented sausages by adding to the acidic flavour.
Corn Syrup Solids - Used as a flavouring, lowers water activity and provides browning, Corn syrup solids are the least sweet of sweeteners.
Ascobic Acid - Accelerates the curing process in cured meats, and it also delays discolouration of fresh sausage.
Application is usually [...]
Starter culture for surface mould.
Use 5 gr for 5L of cold water. Dip the sausage or spray the culture solution onto it.
Store at -18 C
Brifisol 450 - Sodium Phosphate increases pH, and water holding in the sausages.
Usage is 4 grams per Kg for all grinding,chopping, and mixing [...]
2011 - 39 Avenue NE
Calgary, Alberta, T2E 6R7
Store Hours: Tue thru Fri 9:30 till 5:30pm and Sat 9 till 3pm....Closed long weekends and Statutory Holidays.